Lemon ricotta semifreddo with grape compote

Nutrition per serving

• Step 1/4

  
  • 150 g ricotta cheese
  • 41⅔ g sugar
  • 83⅓ ml milk
  • 83⅓ ml heavy cream
  • ⅔ lemons
  • immersion blender
  • bowl
  • fine grater
  • citrus press

  Add ricotta, sugar, milk, and heavy cream to a bowl and purée using an immersion blender until well combined. Juice and zest lemons, add to the bowl and stir well.

• Step 2/4

  
  • plastic wrap
  • loaf pan
  • rubber spatula

  Wrap a loaf pan with plastic wrap to help you ease out the frozen mixture later. Add ricotta mixture to the loaf pan, transfer to the freezer, and leave for approx. 5 – 6 hrs.

• Step 3/4

  
  • 200 g seedless grapes
  • 33⅓ ml maple syrup
  • 2⅔ sprigs thyme
  • sea salt
  • pot

  Wash grapes and add to a pot set over medium-high heat along with the maple syrup, thyme, and a pinch of sea salt. Bring to a boil and let simmer on low heat for approx. 10 min., or until grapes are soft and have burst. Set aside and let cool.

• Step 4/4

  
  • thyme leaves for serving
  • ice cream scoop
  • cutting board
  • knife

  Remove the semifreddo from the freezer. Serve using an ice cream scoop or simply slice the semifreddo and garnish with grape compote and some fresh thyme leaves. Enjoy!